Cook 2 large onions, chopped, 2 cloves garlic, chopped in 2 tablespoons olive oil for about 3 minutes in a pressure cooker. Brown 900g lamb meat on all sides, pour 2 cans of beef stock and 2 tomatoes, chopped, salt and pepper to taste over lamb. Cook in pressure cooker for 1 hour; a little longer for regular pot until lamb is tender.

Lamb Biryani

Preheat the oven at 175°C. Put 4 tablespoons oil and 900g lamb cut cube size and cook it for about 15 to 20 minutes. Then add 1 large onion, thinly sliced and also add 1 chili pepper. Add 2-1/2 cups plain yoghurt; let it cook for another 15 to 20 minutes. Add 1 bag of biryani seasoning, salt and pepper for your taste.

Meanwhile, boil water and add 4 cups rice and cook about 85% done. Then drain them and put aside. In a pan, first put half of the rice and the whole thing of lamb mixture, then the rest of the rice and then put the food colouring if you like. Cover it, put it in the oven for about 30 minutes and it is ready to eat.